Description
Rich, fudgy low carb brownies made with just three main ingredients: natural unsweetened peanut butter, unsweetened cocoa powder, and eggs. They’re easy to mix, bake, and cool, with practical tips for getting a moist center without making the brownies cakey or dry.
Ingredients
Units
Scale
- 1 cup natural unsweetened peanut butter
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C).
- Line an 8-inch square baking pan with parchment paper.
- Whisk the eggs until combined.
- Add the peanut butter and mix until smooth.
- Gradually add the cocoa powder and mix until no dry pockets remain.
- Spread the thick batter evenly into the prepared pan.
- Bake for 15–20 minutes, starting to check at 15 minutes.
- Remove when the edges are set and the center is still slightly soft.
- Cool completely before slicing.
- Cut into 9 brownies and serve.
Notes
For the fudgiest texture, avoid overmixing and overbaking. The center should still have some softness when the brownies come out of the oven because they will continue to set as they cool. Natural peanut butter can vary in consistency, so stir separated peanut butter thoroughly before measuring.
Nutrition
- Serving Size: 1 brownie (1 of 9)